This is the place where I share my favourite foods; gluten-free, lactose-free and regular home cooking recipes! I also occasionally share my scrapbooking accomplishments!! I endeavor to ensure the recipes I publish are quick, easy to prepare and contain ingredients that you will find in your local grocery stores. ENJOY!

Thursday, February 26, 2009

RIB-STICKINGLY GOOD BEEF STEW!

I discovered this recipe years ago in my "Complete Canadian Living Cookbook". It really requires very few ingredients, and has a wonderful sweet and tangy flavour. I decided to make this the other night as I have some exceptional stewing beef from my winter CSA basket, as well as heirloom purple carrots from the summer CSA basket, chopped and in my freezer! The other items were already in my pantry so it came together relatively quickly.

SAUERBRATEN BEEF STEW

Ingredients:

2lb stewing beef, cut into 1" cubes

4 tsp of EVOO (extra virgin olive oil)

2 onions, chopped

2 1/2 cups of beef stock, or water

1/2 cup cider vinegar

1/4 cup packed brown sugar

2 bay leaves

1/4 tsp each of salt & pepper

Pinch each of ground allspice and ground cloves

4 large carrots, thickly sliced

1/2 cup crushed gingersnap cookies

1/4 cup seedless raisins

In a large pot (or Dutch oven), heat half the oil over high heat; brown the beef in batches, adding remaining oil as needed. Transfer to plate and set aside.

Add carrots; simmer, covered for about 20 mins. or until tender. Add gingersnaps and raisins; simmer 5 mins. or until thickened. Discard the bay leaves and serve!!

**When browning the beef, make sure that there is plenty of room around the meat in the pan. If you add too much at once the heat won't be distributed properly and it will end up steaming, rather than browning.

**This is a great dish to also make, cool and freeze! If you make it the day before the flavours will intensify.